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Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats

(2007) Program. p.46-46
Author
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Citation

Please use this url to cite or link to this publication:

MLA
De Graef, Veerle, et al. “Crystallization Behavior and Texture of Trans Containing and Trans Free Palm Oil Based Confectionary Fats.” Program, 2007, pp. 46–46.
APA
De Graef, V., Dewettinck, K., SMITH, K., CAIN, F., & Foubert, I. (2007). Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats. Program, 46–46.
Chicago author-date
De Graef, Veerle, Koen Dewettinck, K SMITH, F CAIN, and Imogen Foubert. 2007. “Crystallization Behavior and Texture of Trans Containing and Trans Free Palm Oil Based Confectionary Fats.” In Program, 46–46.
Chicago author-date (all authors)
De Graef, Veerle, Koen Dewettinck, K SMITH, F CAIN, and Imogen Foubert. 2007. “Crystallization Behavior and Texture of Trans Containing and Trans Free Palm Oil Based Confectionary Fats.” In Program, 46–46.
Vancouver
1.
De Graef V, Dewettinck K, SMITH K, CAIN F, Foubert I. Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats. In: Program. 2007. p. 46–46.
IEEE
[1]
V. De Graef, K. Dewettinck, K. SMITH, F. CAIN, and I. Foubert, “Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats,” in Program, 2007, pp. 46–46.
@inproceedings{425188,
  author       = {{De Graef, Veerle and Dewettinck, Koen and SMITH, K and CAIN, F and Foubert, Imogen}},
  booktitle    = {{Program}},
  language     = {{und}},
  pages        = {{46--46}},
  title        = {{Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats}},
  year         = {{2007}},
}